This gluten free baked cheesecake is everything you want in a classic New York-style dessert—creamy, rich, and smooth—without a hint of gluten. Perfect for special occasions or a simple weekend treat, it’s made with easy-to-find ingredients and a crisp gluten free cookie crust that everyone will love.
Ingredients
- 200g (about 7 oz) gluten free digestive biscuits or graham crackers
- 80g (1/3 cup plus 1 tablespoon) unsalted butter, melted
- 700g (about 24 oz) full-fat cream cheese, room temperature
- 200g (1 cup) granulated sugar
- 180ml (3/4 cup) sour cream, room temperature
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch (ensure gluten free)
- 1/4 teaspoon salt
- Optional: zest of 1 lemon
Instructions
- Prepare the pan: Preheat your oven to 160°C (325°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper. Lightly grease the sides.
- Make the crust: Crush the gluten free biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a bowl, combine the crumbs with melted butter. Mix until all crumbs are moistened.
- Press the crumb mixture evenly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass. Bake the crust for 10 minutes, then set aside to cool slightly while you make the filling.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until very smooth (about 2 minutes), scraping down the sides as needed. Add the sugar and beat for another 1-2 minutes until fluffy.
- Add the sour cream, vanilla, cornstarch, salt, and lemon zest (if using). Mix until just incorporated.
- Beat in the eggs, one at a time, mixing on low speed after each addition. Avoid overbeating—just mix until combined.
- Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake: Place the springform pan on a large baking tray. Bake in the center of the oven for 50-60 minutes, or until the edges look set but the center still has a slight wobble. (Do not overbake; the cheesecake will continue to set as it cools.)
- Turn off the oven. Leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Remove from the oven. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Leave to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
- To serve, release the springform pan, slice with a clean, sharp knife (wipe between cuts), and enjoy!
Tips
- Substitutions: If you can’t find gluten free digestive biscuits or graham crackers, use any crisp gluten free cookie (such as Schär or homemade options). For a dairy-free version, you can try using plant-based cream cheese and sour cream, but the texture may vary.
- Preventing cracks: Use room temperature ingredients and avoid overmixing the batter. Cooling the cheesecake slowly in the oven helps prevent cracks.
- Storing leftovers: Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months.
- Common mistakes: Overbaking is the most common issue—watch for that slight jiggle in the center. Also, don’t skip lining the pan; it makes removal much easier.
Serving Suggestions
- Top with fresh berries (strawberries, blueberries, raspberries) and a dusting of powdered sugar.
- Drizzle with a homemade fruit compote or a spoonful of lemon curd for a tangy finish.
- Serve with a dollop of whipped cream or a light chocolate ganache for extra indulgence.
- Pair with a hot cup of coffee or tea for a delightful dessert experience.
Variations
- Chocolate Swirl: Before baking, swirl in 1/2 cup melted dark chocolate into the filling for a marbled effect.
- Lemon Cheesecake: Add 2 tablespoons lemon juice and extra zest for a brighter, tangier flavor.
- Berry Cheesecake: Fold 1 cup fresh or frozen berries into the batter before baking (toss berries with a little cornstarch first to prevent bleeding).
- Mini Cheesecakes: Use a muffin tin lined with paper cases and bake for 18-22 minutes for individual servings.
Storage and Reheating
Once fully cooled, cover the cheesecake with plastic wrap or place in an airtight container. Store in the refrigerator for up to 5 days. For longer storage, freeze whole or sliced—wrap tightly in plastic wrap and then foil, and store in a freezer-safe container for up to 2 months. To thaw, transfer to the refrigerator overnight. Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let a slice sit at room temperature for 20-30 minutes before serving. Do not microwave, as this can affect the texture.
Frequently Asked Questions
- Can I make this cheesecake ahead of time?
Yes! In fact, cheesecake tastes best when made a day ahead. The flavors meld and the texture becomes creamier after chilling overnight. Simply cover and refrigerate until ready to serve. - What is the best gluten free biscuit for the crust?
Gluten free digestive biscuits or graham crackers work wonderfully, but you can use any crisp, neutral-flavored gluten free cookie. Avoid overly sweet or soft cookies, as they can make the crust soggy or too sweet. - My cheesecake cracked—what happened?
Cracks usually result from overbaking, rapid cooling, or overmixing the batter. Next time, bake until just set, cool gradually in the oven, and avoid overbeating the batter. If cracks do appear, cover them with fruit or whipped cream—they won’t affect the taste! - Can I use low-fat cream cheese?
Full-fat cream cheese gives the creamiest texture, but you can use low-fat if preferred. The cheesecake may be slightly less rich and smooth, but it will still be delicious. - Is this recipe safe for celiacs?
Yes, provided all ingredients (especially the cookies, cornstarch, and any flavorings) are certified gluten free. Always check labels for hidden gluten and cross-contamination warnings. - Can I freeze leftover cheesecake?
Absolutely. Slice and wrap each piece tightly, or wrap the whole cheesecake, and freeze for up to 2 months. Thaw overnight in the fridge for best results.
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Gluten Free Baked Cheesecake Recipe: Creamy, Classic & Easy